LEMON, RICOTTA & ALMOND CAKE. 03/05/13
Try to use the finest unwaxed lemons you can get you hands on — Amalfi lemons would be wonderful.
INGREDIENTS METHOD

350g/12½oz unsalted butter, softened, plus extra for greasing
400g/14oz caster sugar
600g/1lb 5oz whole blanched almonds, ground to a fine flour
1 tsp baking powder
6 eggs
Zest and juice of 2 lemons
250g/9oz fresh ricotta

 

Serve 10

In an electric mixer or with a wooden spoon and elbow grease, beat the butter and sugar together until it becomes lighter in texture and the mix is pale. Fold in the almond flour and baking powder and beat in the eggs, one at a time, until they are incorporated into the mixture. Stir in the lemon zest, ricotta and the juice at the end.

 

Pour the mixture into your tin and place on a baking tray — you may find the cake releases some of its fat during cooking, but don’t worry. Bake in the oven for 75–90 minutes, or until the cake is set and no longer wobbly in the middle (and an inserted skewer comes out clean) and the cake is nice and golden. Leave to cool completely, then serve with a good dollop of crème fraîche.

SODA BREAD
07/06/14
BROWN YEAST BREAD.
24/05/14
PURPLE SPROUTING BROCCOLI, ANCHOVY AND PARMESAN PIZZA.
29/03/14
PAIN D'EPICES.
15/03/14
ORANGE, POLENTA & OLIVE OIL CAKE.
22/02/14
TORTA DE ACEITE.
22/02/14
CLASSIC FOCACCIA.
22/02/14
CARROT, PARSNIP & OLIVE OIL CAKE.
22/02/14
MARCELLA HAZAN'S APPLE CAKE.
25/10/13
CARDAMOM & ROSEWATER CAKE WITH YOGHURT AND STRAWBERRIES.
06/09/13
BLACK FOREST GATEAU.
09/08/13
GLUTEN-FREE WALNUT BROWNIES.
05/07/13
GLUTEN-FREE CHERRY & CUSTARD TART.
05/07/13
GLUTEN-FREE BACCI DI DONNA.
05/07/13
GLUTEN-FREE RASPBERRY & POLENTA CAKE.
05/07/13
SAFFRON LOAF CAKE.
11/03/13
CORNBREAD.
27/10/12
LEMON, RICOTTA & ALMOND CAKE. 03/05/13
Try to use the finest unwaxed lemons you can get you hands on — Amalfi lemons would be wonderful.
INGREDIENTS

350g/12½oz unsalted butter, softened, plus extra for greasing
400g/14oz caster sugar
600g/1lb 5oz whole blanched almonds, ground to a fine flour
1 tsp baking powder
6 eggs
Zest and juice of 2 lemons
250g/9oz fresh ricotta

 

Serve 10

METHOD

In an electric mixer or with a wooden spoon and elbow grease, beat the butter and sugar together until it becomes lighter in texture and the mix is pale. Fold in the almond flour and baking powder and beat in the eggs, one at a time, until they are incorporated into the mixture. Stir in the lemon zest, ricotta and the juice at the end.

 

Pour the mixture into your tin and place on a baking tray — you may find the cake releases some of its fat during cooking, but don’t worry. Bake in the oven for 75–90 minutes, or until the cake is set and no longer wobbly in the middle (and an inserted skewer comes out clean) and the cake is nice and golden. Leave to cool completely, then serve with a good dollop of crème fraîche.

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PURPLE SPROUTING BROCCOLI, ANCHOVY AND PARMESAN PIZZA. 29/03/14
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TORTA DE ACEITE. 22/02/14
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CLASSIC FOCACCIA. 22/02/14
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MARCELLA HAZAN'S APPLE CAKE. 25/10/13
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CARDAMOM & ROSEWATER CAKE WITH YOGHURT AND STRAWBERRIES. 06/09/13
Read more
BLACK FOREST GATEAU. 09/08/13
Read more
GLUTEN-FREE WALNUT BROWNIES. 05/07/13
    Read more
GLUTEN-FREE CHERRY & CUSTARD TART. 05/07/13
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GLUTEN-FREE BACCI DI DONNA. 05/07/13
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